How to make Pan seared Lemon chilly Tiger Prawns with Moilly s - Tiger prawns pan seared and then cooked with spicy sauce.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Coconut Cream (नारियल की मलाई)
Cuisine : Kerala
Course : Main Course Seafood
For more recipes related to Pan seared Lemon chilly Tiger Prawns with Moilly s checkout Chingri Malai Curry, Prawns with Onion, Curry Leaves and Chillies, Grilled Prawns In Vodka Sauce, Palak Methi Prawns . You can also find more Main Course Seafood recipes like Smoersnuk, Sambal Udang, Jackfruit with Prawns, Pan Roasted Sambar Flavored Basa With Onions.
Pan seared Lemon chilly Tiger Prawns with Moilly s Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Pan seared Lemon chilly Tiger Prawns with Moilly s Recipe
Prawns 4
Coconut Cream 2 tablespoons
Coconut oil 30 millilitres
Mustard seeds 1 tablespoon
Curry leaves 8-10
Onion sliced 1 large
Ginger chopped 15 grams
Garlic chopped 15 grams
Green chilli chopped 1
Coconut cream 200 grams
Lime leaves 3
Salt to taste
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Black pepper powder 1 teaspoon
Method
Step 1
Deshell prawn with tail on & clean . Give it a cut on the back Rub it with the chilly garlic sauce Cook on a hot plate with a cover. Remove, plate it and serve hot wih the moily sauce
Step 2
MOILY SAUCE METHOD : Heat oil add in the mustard seeds, curry leaves, and then the sliced onions and saute till translucent
Step 3
Add in the chopped ginger, garlic, chilly and saute for few seconds Add in the turmeric powder, chilly powder, black pepper powder and mix well
Step 4
Add in the coconut cream , lime leaves and boil on slow fire for 8-10 minutes. Add salt, mix well ,and remove.
Step 5
Strain it to a smooth consistancy and serve by pouring it over the pan seared prawns.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
